オカモト　ヨウコ   OKAMOTO Yoko   岡本　洋子    所属   広島修道大学  健康科学部    職種   契約教員（教授）
発表年月日	2018/09
発表テーマ	Enhancement of salty and sweet taste by addition of oils
会議名	第65回日本栄養改善学会学術総会
主催者	日本栄養改善学会
学会区分	全国学会
発表形式	ポスター
単独共同区分	共同
開催地名	新潟
発表者・共同発表者	Yoko OKAMOTO, Kenji TAYAMA, Keiko YOSHIDA
概要	In this study, we examined the hypothesis that as the added amount of oils increase, viscosity increases and saltiness or sweetness intensity decreases as well. The salty / sweet intensity were evaluated by the sensory evaluation method and for the sol sample, the viscosity was measured using a TV-22 type viscometer. It was found that the salty and sweet intensity are increased as the added amount of oils (2.0 to 8.0%) increased. The correlation coefficient for the amount of oil and salty/sweetness intensity was 0.725 to 0.958. Furthermore, regarding the amount and viscosity of oil in 36 samples, it was shown that the viscosity increases as the amount of oil increased. The correlation coefficient was 0.789 to 0.998. Results contrary to the presented hypothesis were obtained.